Publications by the researcher in collaboration with DANIEL JOSE FRANCO RUIZ (15)

2023

  1. Antioxidant and Antidiabetic Properties of Phlorotannins from Ascophyllum nodosum Seaweed Extracts

    Molecules (Basel, Switzerland), Vol. 28, Núm. 13

2014

  1. Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties

    Meat Science, Vol. 96, Núm. 1, pp. 526-534

2012

  1. Effects of calf diet, antioxidants, packaging type and storage time on beef steak storage

    Meat Science, Vol. 90, Núm. 4, pp. 871-880

2009

  1. Analysis of variables and modeling of gevuina avellana oil extraction with ethanol near azeotrope conditions

    Journal of Food Process Engineering, Vol. 32, Núm. 5, pp. 664-681

  2. Antioxidant power, bacteriostatic activity, and characterization of white grape pomace extracts by HPLC-ESI-MS

    European Food Research and Technology, Vol. 230, Núm. 2, pp. 291-301

2008

  1. Polyphenols from plant materials: Extraction and antioxidant power

    Electronic Journal of Environmental, Agricultural and Food Chemistry, Vol. 7, Núm. 8, pp. 3210-3216

2007

  1. Ethanolic extraction of Rosa rubiginosa soluble substances: Oil solubility equilibria and kinetic studies

    Journal of Food Engineering, Vol. 79, Núm. 1, pp. 150-157

  2. Processing of Rosa rubiginosa: Extraction of oil and antioxidant substances

    Bioresource Technology, Vol. 98, Núm. 18, pp. 3506-3512

2006

  1. Applicability of NIR spectroscopy to determine oil and other physicochemical parameters in Rosa mosqueta and Chilean hazelnut

    European Food Research and Technology, Vol. 222, Núm. 3-4, pp. 443-450

2003

  1. Simulation of multistage extraction of antioxidants from Chilean hazelnut (Gevuina avellana) hulls

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 80, Núm. 4, pp. 389-396

2001

  1. Antioxidant activity of extracts from Gevuina avellana and Rosa rubiginosa defatted seeds

    Food Research International, Vol. 34, Núm. 2-3, pp. 103-109

  2. Enzyme-aided alternative processes for the extraction of oil from Rosa rubiginosa [1]

    JAOCS, Journal of the American Oil Chemists' Society

  3. Natural antioxidants from residual sources

    Food Chemistry, Vol. 72, Núm. 2, pp. 145-171

2000

  1. Evaluation of extracts from Gevuina avellana hulls as antioxidants

    Journal of Agricultural and Food Chemistry, Vol. 48, Núm. 9, pp. 3890-3897

1998

  1. Empleo de procesos de extrusión en la extracción de aceites vegetales

    Alimentación, equipos y tecnología, Año 17, Núm. 3, pp. 55-62